Submitted

Mon, Aug 25th 2014 07:00 am

Germany
native brings 25-plus years of experience at Marriott International properties throughout
the U.S. and Germany, as well as resorts in Bermuda and Dubai

A
dash of world flavor is coming to the culinary offerings at Seneca Niagara
Resort & Casino in Niagara Falls and Seneca Buffalo Creek Casino in
Buffalo. Oliver Wolf, a
recognized chef in the industry with more than 25 years of experience around
the globe, joins Western New York's award-winning casino resorts as executive
chef.

"My
cooking philosophy is to prepare fresh, simple food that is instantly
appealing," he said. "What inspires me is seeing a food product at the market
and envisioning the final outcome on the plate."

Trained
and educated in his profession in Germany, Wolf honed his skills at a number of
prestigious resorts in Munich, Bavaria, Düsseldorf and Lahnstein. He gained
additional national and international experience at the Chicago Downtown
Marriott, the Lantana Colony Club in Bermuda and the Sheraton Dubai Hotel in
the United Arab Emirates.

Wolf
spent the past 14 years in executive chef roles for Marriott International
properties. Most recently, he was the executive chef for JW Desert Springs
Marriott Resort and Spa in Palm Desert, California, where he was responsible
for managing a team of nearly 190 and $23 million annually in food sales.

While
there, he helped successfully open the Rockwood Grill and Blue Star Lounge and
was recognized as a featured chef through the James Beard Foundation. Wolf
gained additional executive chef experience at Marriott properties in
Philadelphia, Fort Lauderdale (Florida) and Marina del Rey (California).

As
executive culinary chef for Seneca Niagara Resort & Casino and Seneca
Buffalo Creek Casino, Wolf will be responsible for ensuring all culinary
standards and practices are executed to the highest level. He will actively
participate in the formation and fruition of new concepts, projects and
initiatives, including menu planning and design, team development and morale,
and financial performance and cost controls.

"Oliver
brings experience, leadership, knowledge and professionalism to his new role as
executive culinary chef," said David Kopasz, vice president of food and
beverage for Seneca Niagara Casino & Hotel and Seneca Buffalo Creek Casino.
"We are confident he will be a great asset to our culinary teams at our
award-winning properties."